After a five-year stint in the kitchen at two Michelin-starred restaurant The Ledbury, Sally is now head chef at The Harwood Arms in London.

It’s official – spring has sprung, the clocks have changed and the weather is (fingers crossed) finally starting to warm up. With this warmth comes shoots, sprouts and a flourish of exciting ingredients bursting from the shelves.

When it comes to fruit we are still a month or two away from the abundance of British berries, but the first of the prized Gariguette strawberries are making their way across the channel from France along with the smaller, sweeter Mara des Bois. These varieties have an incredible flavour, overshadowing the greenhouse-grown, mass-produced fluff sold in the supermarkets. Matt Worswick’s Gariguette strawberries and vanilla parfait showcases the flavour of the variety perfectly, while Stephen Crane eagerly welcomes the warm weather with his Strawberry sorbet.

The forced rhubarb season is coming to a close this month but it won’t be long before the greener outdoor variety becomes available, which is better for jams and chutneys than the vibrant pink stalks of winter. Tom Aikens’ Rhubarb fool is perfect for making the most of this classic British fruit.

Spring lamb also arrives this month, but prices will be high as everyone rushes to get their hands on this delicate meat (our lamb collection has every recipe you’ll ever need). And, while it may be hard to come across in the supermarket, ask you butcher to track down some muntjac and you’ll be in for a treat. This tiny deer is available all year round and makes a great alternative to beef – it’s also a good sustainable option.

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